1. To make the sauce, heat the 3 tablespoons of oil in a heavy saucepan, and saute the onions until tender.
2. Add the garlic and hot pepper flakes, stir, then add the chopped tomatoes, basil, salt and pepper.
3. Cook for 15 minutes or until the sauce has thickened.
4. Cook the pasta in boiling, salted water, and while it is cooking fry the eggplant in 1/4 cup of the oil in a heavy skillet until golden and tender.
5. Drain on paper towels and fold into the pasta sauce.
6. Drain the pasta once it is cooked al dente and return it to the pan with half the sauce.
7. Cook over medium heat until piping hot, and then serve in bowls, spooning the remaining sauce over the pasta.
8. Sprinkle with the grated ricotta salata and garnish with basil leav

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